Chocolate Thumbprint Cookies – In Bloom Bakery
A rich, tender chocolate cookie with a gooey chocolate ganache filling in the center, inspired by In Bloom Bakery.
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
1 cup Unsalted Butter
½ cup Granulated Sugar
½ cup Light Brown Sugar
1 Large Egg
1 teaspoon Vanilla Extract
1 ¾ cups All-Purpose Flour
½ cup Unsweetened Cocoa Powder
1 teaspoon Baking Soda
¼ teaspoon Salt
½ cup Semi-Sweet Chocolate Chips
¼ cup Heavy Cream
Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper
- In a large mixing bowl, cream together softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy
- Beat in the large egg and vanilla extract until well combined
- In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt
- Gradually add the dry ingredients to the wet ingredients and mix until just combined
- Roll the cookie dough into 1-inch balls and place them on prepared baking sheets
- Press an indentation into each cookie with your thumb
- Bake for 9-11 minutes, then let them cool on the baking sheets for 5 minutes before transferring to a wire rack
- Prepare the ganache by heating heavy cream until it simmers and pouring it over chocolate chips. Let sit for 5 minutes, then whisk until smooth
- Once cookies are cool, fill the thumbprints with ganache and let set
Notes
Make sure your butter is softened but not melted for optimal texture.
Do not overmix the dough as it can lead to tough cookies.